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Gluten Free Ravioli Dough

Ingredients
  

Instructions
 

  • Combine rice flour, tapioca starch, xanthan gum and salt in a stand mixer.
  • Mix until flours are combined.
  • Add eggs one at a time, until dough forms and pulls away from side of bowl.
  • If dough is dry add 1 tsp of water; if it is too sticky add 1 tbsp of sweet rice flour.
  • Dough can vary depending on humidity and temperature.
  • Divide dough in half and wrap unused half with a damp tea towel to prevent drying out.
  • Drop dough onto a well dusted flour surface.
  • I like to use tapioca starch for flouring.
  • Flour rolling pin and roll out dough.
  • Lightly stamp or cut out dough with ravioli cutter.
  • Place the filling in the center of the cutout.
  • Brush edges of cutout with beaten egg yolk.
  • Roll out other dough ball. Stamp or cut out dough.
  • Remove each cutout and gently pat dough to stretch out shape.
  •  You want the cutout to be slightly bigger than the original shape.
  • Place on top of the first cutout with filling.
  • Lightly press edges down.
  • Clean up edges with ravioli cutter.
  • Bring a large pot of salted water to boil.
  • Add ravioli.
  • These raviolis were quite large so I added only 3 at a time.
  • I find when I make gluten-free ravioli that they sink and stick to the bottom.
  • Use a spatula or paddle strainer to gently free ravioli from the bottom of the pot.
  • You’ll know when they’re done when they float to the top.
  • This recipe made 15 large raviolis, but the amount may vary depending on the size of your cutouts.
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